Traditional Method

10°C

Use of champagne process by the “Berger” company at “Montlouis”, horizontal storage for 10 to 15 months.

Apperitifs and desserts.

15 to 30 years

Sand on clay with flint.

65 hl/ha

Chardonnay, Chenin and Menu pineau (Arbois) vines.

Mechanical harvest in full ripeness, pneumatic pressing, cold settling, low-temperature fermentation.

In vats for 4 to 5 months.